Tuesday, July 30, 2013

Chocolate Orange Wreath

Use 1/2 Basic Rich Cream Yeast Dough per wreath


2 pkg active dry yeast (or 5 tsp)
1/2 cup warm water

1/2 lb butter, room temp
6 1/2 cup flour
2 1/2 cup heavy cream
4 eggs
1/2 cup sugar
1 tsp salt

12 oz. cream cheese
1/3 cup sugar
2 tsp Grand Marnier or grated rind of orange
1 1/2 cup coarsely grated semisweet chocolate
1/4 cup orange juice
Coarse raw sugar
Sliced Almonds
Orange Zest
Chocolate Curls 

Dissolve yeast in warm water.  Slice butter into flour and blend until resembles coarse crumbs.  In another bowl, combine yeast with remaining ingredients, mix well.  Add slowly to flour and butter mixture.  Beat until thoroughly mixed.  Place dough in plastic bag, allowing room for expansion.  Store dough in refrigerator for up to 4 days. 

To make wreath, prepare dough first, then make filling.  Combine cheese, sugar and Grand Marnier or orange peel.  Roll dough into large rectangle.  Spread cheese mixture on top of dough, top with grated chocolate.  Starting at the long edge of rectangle, roll dough.  Form into circle on a parchment lined pan.  Slice part way through every couple inches and tip slices slightly to create wreath shape.  Brush with orange juice, top with coarse sugar, almonds and orange zest. 

Bake at 350 for 45 minutes or until brown.  When cool, place chocolate curls on top.

Yield: 20 servings

 TIP: place a small round bowl or custard dish in the center of ring to keep the opening nice and round while you bake, then you can place a candle in the middle and have an edible centerpiece on the table!

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